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Although they are basically easy to make, you can still find yourself failing at making the most delicious and perfect chocolate mousse. You may come up with a thin chocolate product that doesn't even resemble a chocolate mouse or any appealing sweet dish. To make sure that you always make the most gorgeous and delectable chocolate mousse, bear in mind the following tips:
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• To create smoother and creamier chocolate for the mouse, use the "brain marie" technique. This means you have to melt the chocolate in a double boiler or in metal bowl placed over a saucepan that contains simmering water.
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• When you've beaten the eggs into soft peaks, you have to fold them into the rest of the ingredients. To do this, slide a wooden spoon or plastic spatula along the bottom of the bowl and lift the contents up while keeping the spoon or spatula horizontal. Doing the opposite or stirring the ingredients together will result in the eggs will lose all their air bubbles and the mousse won't come out light and airy.